Preheat oven to 450. Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray. Combine meatball ingredients in a large bowl. Mix gently but thoroughly with your hands. Form 1 1/2″ balls; place on rack. Bake meatballs until just cooked through – 12-14 minutes.

While meatballs are baking, toast Israeli couscous in 1 tsp oil over medium-high heat till popping and light brown. Add chicken broth, bring to a boil, then cover and lower heat to simmer. Mix apricots, olive oil, orange juice and cinnamon in a prep bowl; set aside. When couscous is cooked (10-15 min), toss in apricot mixture and fluff couscous.

Place spinach in bottom of bowl, top with couscous, sprinkle with cashews; add meatballs (4-5) and serve.

4. Cook potato in a large saucepan of boiling water 10 minutes or until tender; drain. Cool for 5 minutes. Place potato in a bowl. Sprinkle potato with remaining 1/4 teaspoon salt and the remaining 3/8 teaspoon ground cinnamon. Beat potato with a mixer at high speed until smooth. Add egg, and beat until combined. Spoon the lamb mixture into 4 (10-ounce) ramekins; spread potato mixture evenly over lamb mixture. Place ramekins on a baking sheet; bake at 350° for 25 minutes or until bubbly.

Preheat oven to 400. In a large bowl, soak the bread in the milk for 5 minutes. Add the meat, egg, cilantro, garlic, cinnamon, cumin, coriander, ginger, 1/4 tsp pepper and 1/4 tsp salt; gently mix to combine. Add bread crumbs if the mixture is too moist to handle.

Using moistened hands and 2 Tbsp for each, roll meat mixture into meatballs. Arrange meatballs on a baking sheet. Place in oven and bake until browned and just cooked through, about 15-20 minutes. Remove and set aside.

Meanwhile, heat the oil in a heavy large pot over medium heat. Add onions; saute until lightly browned, about 10 minutes. Add garlic, cinnamon and turmeric and continue to cook, stirring, for another minute.

Add broth and tomatoes with juice, butternut squash and remaining 1/4 tsp each salt and pepper. Bring to a simmer and cook until squash is just tender, about 20 minutes.

Add meatballs and spinach and gently stir into the stew. Cook for another few minutes to rewarm meatballs and wilt spinach. Remove cinnamon sticks.

Divide couscous or quinoa among 4 warm serving plates and top with the stew.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.

Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.

5. Combine squash, zucchini, and remaining 1 tablespoon oil in a bowl; toss well. Arrange squash and zucchini in a single layer on a baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bake at 450° for 16 minutes or until tender, turning after 8 minutes.

6. Lightly coat lamb with cooking spray. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place lamb on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 6 plates. Top each serving with 1 lamb chop and 1 1/2 teaspoons parsley puree.

1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.